Pairings: Pizza and wine at Yellow Brick

Pizza and beer go together like peanut butter and jelly, right? Well, yes. But pizza and wine is an underappreciated, surprisingly great combo — basically the equivalent of peanut butter and honey.

So I was intrigued to see Yellow Brick, a cozy Olde Towne East pizzeria known for its vast bottled beer list and interesting draft selection, unveil a new wine list. Let’s take a look at which of Yellow Brick’s new wines pair best with some of their specialty pies.

The pie: Big O

Red-sauced pizza with feta, artichoke hearts, spinach, tomato, garlic and red onions, plus a bit of pesto on top

The pairing: Gnarly Head Old Vine Zinfandel. Because many of the toppings are salty (feta, artichokes, pesto), a slightly sweeter wine is ideal. Bright fruit and berry flavors bring out the sweetness of the tomato sauce.

The pie: Rhode Island Red

Pizza dough is spread with olive oil and red sauce then baked ’til extra crispy. It’s topped with just a sprinkling of parmesan.

The pairing: Banfi Tuscany Classico Riserva. Go with a classic chianti that’s light enough not to overpower the beautiful simplicity of this pie.

The pairing: Le Vigne di Alice Prosecco. The eggs make this essentially a brunch pizza, so it makes sense to go with a bubbly brunch standard. The crisp sparkling wine will cut right through the richness.

∙ Shelley Mann is the editor of Crave, Columbus’ new dining magazine. Keep up with her at ColumbusCrave.com.